Rinse cucumbers under cool water. On a sturdy cutting board, cut off both ends of each cucumber. You can throw those away. Slice into thin to medium pieces. Peel the red onion and in half and then into half moons. Make thin slices like photo above. In a large mixing bowl, add the cucumbers and sliced onions. Toss gently with a large spoon or clean hands. In a small to medium mixing bowl, combine the sour cream and mayo. Mix to combine. Add remaining ingredients. Pour over cucumber onion mix. Toss gently with a large spoon or rubber spatula until all the cucumbers are coated with dressing. Here's the tip the nice man gave me at the deli department, after you place in a serving bowl. The salad must sit covered in the fridge for at least one to two hours before serving. The flavors need to meld together for the best taste. You can refrigerate up to 6 hours if needed. When you take out of the fridge, give a gently stir again. Sprinkle on more dill for a nice presentation. That's it, now you have a beautiful looking cucumber salad all ready to dig in to!  Enjoy!